Episode 13: Celebrating World Pulses Day (February 10th) with Julianne Curran, Pulse Canada

Celebrating World Pulses Day – February 10th! Pulses (dry peas, beans, lentils, chickpeas) might be small, but they’re making a big impact - on our health, our planet, and the future of food. These humble ingredients are packed with protein, fibre, and endless possibilities, fueling some of the most exciting innovations in food product development. To celebrate, we’re sitting down with Julianne Curran, PhD, VP of Market Innovation at Pulse Canada, to hear about her journey into the pulse industry and how these powerhouse ingredients are shaping the future of food. We’re also diving into: The benefits of pulses in product development The many forms & functions pulses bring to the table The exciting work Pulse Canada and the Pulse Industry are doing to support research and innovation Let’s celebrate pulses—because great food starts with great ingredients! #WorldPulsesDay #Pulses #SustainableFood #FoodInnovation #PlantBased #PulseCanada #Nutrition #FoodScience #CulinaryExploration About Julianne Curran: Julianne has a PhD in Human Nutritional Sciences from the University of Manitoba and has worked at Pulse Canada since 2005. Julianne’s roles at Pulse Canada have included Manager, Nutrition and Health Innovation, and Director, Nutrition, Scientific & Regulatory Affairs. She has been in her current role of Vice President, Market Innovation since 2015. Julianne leads a team of scientific and technical experts in the areas of pulse quality, processing, end-use applications, market insights, nutrition, and sustainability, who are working to support growth of Canadian pulse use. Julianne and her team work on behalf of the Canadian pulse industry value-chain, to develop and implement market diversification strategies with a significant emphasis on knowledge creation, open-access research and industry technical support. Resources: www.pulsecanada.com